黑莓（Rubus fruticosus L.）不同栽培品种果渣的成分和理化性质

IF 3.1 3区农林科学 Q1 HORTICULTURE

Horticulturae Pub Date : 2023-12-30 DOI:10.3390/horticulturae10010038

Indrė Čechovičienė, A. Šlepetienė, Milda Gumbytė, A. Paulauskienė, Ž. Tarasevičienė

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引用次数: 0

摘要

本研究的目的是评估不同栽培品种（"Polar"、"Orkan "和 "Brzezina"）黑莓果渣的近似化学成分以及物理和技术功能特性。黑莓果渣主要包括种子和其他部分，如果肉/果皮。它是生物活性化合物（尤其是花青素）的丰富来源，并具有显著的功能特性，包括持水性、持油性、膨胀性和各种纤维成分。此外，富含花青素的水果因其促进健康的特性和浓郁的色彩而备受关注。黑莓果渣中的花青素总含量（TAC）从 113.82 毫克 100 克-1（干重）到 129.58 毫克 100 克-1（干重）不等。纤维组分，包括 ADF、NDF、木质素和 WSCs，在不同的黑莓果渣栽培品种之间以及颜色之间都表现出显著的差异。

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Composition and Physicochemical Properties of Pomace of Various Cultivars of Blackberry (Rubus fruticosus L.)

The objective of this study is to assess the proximate chemical composition, and the physical and techno-functional properties of blackberry pomace from different cultivars (‘Polar’, ‘Orkan’, ‘Brzezina’). Blackberry pomace primarily comprises seeds and other parts, such as pulps/skins. It serves as a rich source of bioactive compounds, particularly anthocyanins, and demonstrates notable functional properties, including water holding capacity, oil holding capacity, swelling capacity, and various fiber fractions. Moreover, anthocyanin-rich fruits are interesting due to their health-promoting properties and intensive color. Total anthocyanin content (TAC) ranged from 113.82 mg 100 g−1 d.w. to 129.58 mg 100 g−1 d.w. in blackberry pomace. Fiber fractions, including ADF, NDF, lignin, and WSCs, exhibited significant variations among the different blackberry pomace cultivars as well as color.

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来源期刊

Horticulturae HORTICULTURE-

CiteScore

3.50

自引率

19.40%

发文量

998

期刊介绍： Horticulturae (ISSN 2311-7524) is an international, multidisciplinary, peer-reviewed, open access journal focusing on all areas and aspects of temperate to tropical horticulture. It publishes original empirical and theoretical research articles, short communications, reviews, and opinion articles. We intend to encourage scientists to publish and communicate their results concerning all branches of horticulture in a timely manner and in an open venue, after being evaluated by the journal editors and randomly selected independent expert reviewers, so that all articles will never be judged in relation to how much they confirm or criticize the opinions of other researchers.